Beat egg whites with 100g castor sugar until very stiff. Put aside. In a separate bowl, beat cream with 100g castor sugar and then set aside. Break chocolate into large bowl and melt over boiling water. Stir coffee and rum / brandy into melted chocolate and remove from heat. Add egg white into chocolate mixture and whisk until well combined. Carefully fold under whipped cream. Pour into serving bowl (or individual bowls) and refrigerate for a few hours - cover with cling film to ensure mousse does not absorb other flavours.

1 comment:

About Me

I've just entered my fifties and am on a mission to live a simpler, healthier life. This blog is where I like to share ideas, recipes and hints for cost-cutting and saving that others may find useful in their own lives. I also post about various adventures I have - usually in the hills, mountains and by the beaches and rivers of New Zealand.
I live in the wonderful city of Wellington, New Zealand.